Analysis and Comparative Study of Essential Oil Extracted from Nigerian Orange, Lemon and Lime Peels

2014 ◽  
Vol 1 (1) ◽  
pp. 006-014 ◽  
Author(s):  
V.I. Njoku ◽  
◽  
B.O. Evbuomwan
Keyword(s):  
Essential Oil ◽  
Comparative Study

scholarly journals Comparative Study of the Chemical Profiles of the Essential Oils of Ripe and Rotten Fruits of Citrus Aurantifolia Swingle

2008 ◽  
Vol 3 (7) ◽  
pp. 1934578X0800300 ◽  
Author(s):  
Anthony J. Afolayan ◽  
Olayinka T. Asekun
Keyword(s):  
Essential Oil ◽  
Comparative Study ◽  
Essential Oils ◽  
Oil Extraction ◽  
The Other ◽  
Ripe Fruit ◽  
Citrus Aurantifolia ◽  
Linalool Oxide ◽  
Chemical Profiles ◽  
Fruit Oil

Most often during the processing of lime fruits for essential oil extraction, rotten fruits are used along with ripe ones. In this study, we examine the volatile constituents of the essential oils from both ripe and rotten lime fruits (Citrus aurantifolia Swingle) from Nigeria. The oils were isolated by hydrodistillation and analyzed using GC-MS. The ripe and rotten lime oils contained 55 and 49 components, respectively. Both oils were rich in limonene (21.0%, ripe lime; 21.3% rotten lime), α-terpineol (11.7%, ripe; 14.1%, rotten), terpinene (8.3%, ripe; 8.9% rotten lime), α–terpinolene (2.5%, ripe; 8.5%, rotten) and ( E)-α-farnesene (6.3% ripe lime; 4.8% rotten lime). The other major components, α-pinene (11.1%), and linalool (5.5%) were identified in ripe lime oil only. Limonene and citral, which are believed to be the two major citrus odour contributors, were present in both ripe and rotten lime oils. Aldehydes like decanal and the farnesenes, which are also important in citrus flavor, were represented in both lime oils. Some notable components of ripe lime fruit oil, like trans-β-ocimene, linalool, myrcenol, dodecanal, trans-β–bergamotene and trans-γ–bisabolene, were absent in the rotten fruit oil. It could be suggested that some compounds like cis-ocimene, trans-linalool oxide, p-mentha-3-en-1-ol, mentha-1,4,8-triene, citronellal, trans- β–bergamotene and α–copaene, which were not identified in the ripe fruit oil, were introduced into the lime oil by the incorporation of rotten fruits in the distilled samples.

scholarly journals COMPARATIVE STUDY OF DIFFERENT ROSEMARY ESSENTIAL OIL

1970 ◽  
Vol 63 ◽  
Author(s):  
Sonia A. Socaci ◽  
Maria Tofana ◽  
Carmen Socaciu ◽  
D. Varban ◽  
Sevastita Muste
Keyword(s):  
Essential Oil ◽  
Comparative Study ◽  
Essential Oils ◽  
Plant Material ◽  
Chemical Constituents ◽  
Rosemary Essential Oil

The present study includes researches regarding the composition of different varieties of rosemary essential oil. The essential oils were extracted from the plant material using the hydrodistillation technique. The analyses of the composition of essential oils were carried out by using a GC-MS system. The chemical constituents of the essential oil were separated and identified using the GC-MS NIST libraries.

A comparative study on phenolic composition, antioxidant activity and essential oil content of wild and cultivated sage (Salvia fruticosa Miller) as influenced by storage

2012 ◽  
Vol 39 ◽  
pp. 170-176 ◽  
Author(s):  
Cuneyt Dincer ◽  
Ayhan Topuz ◽  
Hilal Sahin-Nadeem ◽  
Kubra Sultan Ozdemir ◽  
Ihsan Burak Cam ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Comparative Study ◽  
Oil Content ◽  
Phenolic Composition ◽  
Salvia Fruticosa

Comparative study of the properties of soy protein concentrate films containing free and encapsulated oregano essential oil

2019 ◽  
Vol 22 ◽  
pp. 100419 ◽  
Author(s):  
Isabela dos Santos Paglione ◽  
Marcella Vitoria Galindo ◽  
João Augusto Salviano de Medeiros ◽  
Fabio Yamashita ◽  
Izabela Dutra Alvim ◽  
...  
Keyword(s):  
Essential Oil ◽  
Comparative Study ◽  
Soy Protein ◽  
Soy Protein Concentrate ◽  
Protein Concentrate ◽  
Oregano Essential Oil
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